Coconut Lime Snapper Fillets

  • Yield: 12 servings


Mustard Lime Sauce:
3/4cup reduced-calorie mayonnaise
2tablespoons Dijon mustard
6tablespoons lime juice
3-- eggs
1cup coconut milk
2 1/4cups fine bread crumbs
1 1/2cups flaked coconut
1tablespoon lime zest
12-- red snapper fillets
-- Salt
-- Black pepper


  1. To prepare sauce, whisk together ingredients until smooth.
  2. To prepare fish, combine egg and milk in a shallow dish. Set aside.
  3. Combine breadcrumbs, coconut and lime in a separate shallow dish and set aside.
  4. Lightly season fillets with salt and pepper, dip into egg mixture, then dredge in coconut mixture.
  5. Arrange fillets on a lightly greased parchment-lined sheet pan. Bake at 450F for 15 minutes until fish flakes easily.
  6. Serve each fillet with approximately 11/2 tablespoons of Mustard Lime Sauce.